Find Out How She Changes It Up With This Pistachio Cake

If you are in the mood for a change from your ordinary chocolate and vanilla cake, then this video might be something you want to watch. There is nothing ordinary about this Pistachio Cake with Honey Vanilla Buttercream. Even though a Pistachio Cake is not the first thing that pops into your mind when you think of making a cake, you should really give this recipe a try.

It is extremely moist and the perfect amount of flavor of pistachio. The nutty flavor with the honey in the buttercream is a perfect combination.


For the cake
1 cup shelled pistachios
2 1/2 cups cake flour*
3/4 cup all purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
a pinch of salt
1 cup unsalted butter, softened
1 3/4 cups sugar
2 teaspoons vanilla extract
1 large egg
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 1/2 cups ice-water

*Cake flour is not readily available where I live, so here is the substitute I used: I used all-purpose flour. I removed 2 tablespoons of all-purpose flour for ever cup of cake flour required; in total I removed 5 ‘levelled’ tablespoons of flour. I added 5 ‘levelled’ tablespoons of corn-starch and sifted them together. Please note that this is a substitution only for the cake flour. The remaining ingredients, including the 3/4 cup all-purpose flour, were used as is with no changes made to them).

For the buttercream
1 1/2 cups sugar
1/3 cup flour
1 1/2 cups milk
1/3 cup heavy cream
1 1/2 cups unsalted butter, soft, cut into small pieces
1 teaspoon vanilla extract
3 Tablespoon honey

Source: Jar of Vanilla